Ordinary Brown Bread

This brown bread is a classic New England steamed bread made in a pressure cooker instead of an oven. Whole wheat flour, rye flour, and cornmeal combine with honey, milk, and raisins for a dense, moist loaf with a slightly sweet, earthy flavor.

Steaming instead of baking gives brown bread its signature texture: moist and dense with no crust to speak of. The pressure cooker speeds up the traditional hours-long steaming process to about 45 minutes total.

There’s no yeast in this bread. Baking powder provides the rise, and the three different grain flours give it a complex, nutty depth that white flour alone can’t match. The rye adds a slight tanginess, the cornmeal contributes grit and sweetness, and the whole wheat provides earthy structure.

Butter the mold or bowl, pour in the batter, cover with wax paper, and let the pressure cooker do the rest.

Kitchen Tips

• Use a bowl or mold that fits loosely in the pressure cooker so steam can circulate
• Let the steam vent for 20 minutes before adding the weight for even cooking
• Allow the pressure to drop naturally so the bread doesn’t collapse
• Serve warm, sliced thick, with cream cheese or butter

Variations

• Add a tablespoon of molasses instead of honey for a darker, more traditional flavor
• Use dried cranberries or currants in place of raisins
• Steam in a traditional pot on the stovetop for 2 to 3 hours if you don’t have a pressure cooker